Dressing:
Dice the green chili pepper and avocado. Toast the hazelnuts in a pan.
Mix all the ingredients, except for the hazelnuts and coriander. Finally add the ground hazelnuts and coriander to decorate.
Dress at the moment of serving.
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
White cheese, pomegranate, and basil-filled avocado
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